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Whole Wheat English Muffins

 Whole Wheat English Muffins
This recipe was given to me many years ago by the county Extension service. I love the muffins' hearty taste and light texture. If you're cooking for one or two, they keep well in the refrigerator or the freezer.
10 ServingsPrep: 20 min. + rising Bake: 20 min. + cooling


  • 1 package (1/4 ounce) active dry yeast
  • 3 tablespoons sugar, divided
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 3 tablespoons butter
  • 3/4 teaspoon salt
  • 1 egg, beaten
  • 1 cup whole wheat flour
  • 3 cups all-purpose flour, divided


  • In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water;
  • let stand for 5 minutes. Add the milk, butter, salt, egg, whole
  • wheat flour, 1 cup all-purpose flour and remaining sugar; beat until
  • smooth. Stir in enough remaining all-purpose flour to form a soft
  • dough.
  • Turn onto a lightly floured surface; knead until smooth and elastic,
  • about 6-8 minutes. Place in a grease bowl, turning once to grease
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; roll out to
  • 1/2-in. thickness. Cover and let rest for 5 minutes. Cut into 4-in.
  • circles. Place 2 in. apart on greased baking sheets.
  • Bake at 375° for 8 minutes or until bottom is browned. Turn

2 of 2

Whole Wheat English Muffins (continued)

Directions (continued)

  • muffins over; bake 7 minutes longer or until second side is browned.
  • Remove from pans to wire racks to cool. Store in the refrigerator.
  • To serve, split with a fork and toast. Yield: about 10 muffins.
Nutritional Facts: 1 serving (1 each) equals 246 calories, 5 g fat (3 g saturated fat), 34 mg cholesterol, 232 mg sodium, 43 g carbohydrate, 3 g fiber, 7 g protein.